Baking

Bashed shortbread fingers create an extra-buttery crumble topping, while sweet strawberries add a contrasting jammy layer in this teatime-ready bake

All the irresistible caramelised cookie notes of Biscoff, rolled into a knockout pud. Keep the roulade chilled until ready to serve, then drizzle with extra Biscoff spread and top with more biscuits

‘This is our best-selling biscuit, and hugely popular at local weddings where the couple can choose to have a Jelly Tot or glacé cherry on the top.'

These edible works of art are swirled with pink, matcha and vanilla cookie doughs to make each one unique. Keep a stash in the freezer and bake the cookies straight from frozen, adding 2-3 minutes to the cooking time

The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve

Using saffron is a great way to naturally impart a yellow hue and subtle floral flavour into cake frostings. Grinding and steeping the delicate threads first is the best way to extract maximum taste and colour – a pinch goes a long way!

This delicately floral cake is just made to be enjoyed alongside a cup of Earl Grey tea. For a stronger flavour, use three tea bags. Leftovers can be wrapped up tightly and will keep well at room temperature for up to 3 days

Prep this luscious, comforting dessert the day before – keep the soaked cake and compote separately in the fridge overnight and bring to room temperature about an hour before serving

These dainty almond cakes are topped with a homemade passion fruit curd, but swap for shop-bought lemon curd if you prefer. They’re lovely with a cup of oolong tea – its natural sweetness is lifted by the zing of passion fruit